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Planning meals in advance helps avoid impulse buying and purchasing items that may not be used. Stick to a shopping list based on what’s needed for the week and be mindful of what you already have in your pantry to avoid duplicates.

Source: FAO Food Waste

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Do shopping with a full stomach and a clear idea of what you need

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Do shopping with a full stomach and a clear idea of what you need

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Check pantry and fridge before shopping so to avoid buying what you already have. Also avoid buing with an empty stomach as hungry shoppers tend to overbuy.

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Blend overripe fruits and leafy greens into smoothies.

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Turn into greek pies or frittatas or omelets

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Don’t wash produce until use the produce, because moisture accelerates spoilage.

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Extend their shelf time by making pickles

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You can make sauce or marmelades. The added sugar or salt will extend their shelf life.

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Use FIFO system for storage (first in first out)

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Before shopping, we can check what we already have at home so as to avoid buying the same things again and wasting money and food.

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Making a shopping list is very useful because it helps us focus on what we really need and not buy too much.

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If we plan our meals for the week, then we will buy only the ingredients we will use. This is a good way to avoid throwing away unused food.

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Shopping when hungry is a bad idea we don’t actually need.

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Setting a food budget helps families buy just enough. It keeps spending under control and reduces food waste.

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We can use a phone app or a notebook to track food at home.

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If we buy fresh fruits and vegetables more often in small amounts is better. this way they stay fresh and we don’t throw away spoiled food.

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Proper storage helps food last longer.

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Cooking with leftovers is creative. We can make tasty meals without buying more food.

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We can make our food last longer if we store it in the right place. Some foods need to be in the fridge, like dairy or cooked meals, while others like rice or pasta can stay in a cool cupboard. If we learn where each food should go, we waste less.

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Using containers that close well helps keep food fresh. If we leave food open, it dries out or gets soft.

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Pickling is a fovarite thing to do in Greece especially with seasonal vegetables

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We make traditional fruit preserves by boiling fruits in sugar syrup. this is called 'spoon sweet' in Greek culture.

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The fridge has to be cold enough to keep food safe. I didn’t know before that the temperature should be around 4 degrees Celsius. That way, bacteria don’t grow fast and food like milk or leftovers stays okay for more days

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My teacher told us about the "first in, first out" rule. That means we should use the old food first, before opening new ones. Now we try to move older yogurts or cheese to the front of the fridge, so we don’t forget them.

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Freezing food is a great idea when we can’t eat it all right away. At home, we freeze bread, vegetables, and even cooked meals. It helps us save time and we don’t have to throw anything away.

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Don’t wash fruits and vegetables if you won’t eat them soon. I used to wash everything right away but now I learned it makes them spoil faster. If I wash them just before eating, they last much longer.

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Vacuum sealing or using freezer bags really helps when we freeze things. It stops ice from forming on food and protects the taste. We use it a lot when we buy meat or cut vegetables.

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Leftover rice can become fried rice the next day with some veggies and soy sauce.

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We use leftover mashed potatoes to make potato pancakes or patties. It’s fast and tasty.

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Yesterday’s cooked vegetables can be blended into a soup or added to pasta.

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We cut leftover chicken meat into small pieces and use it in sandwiches or wraps with salad.

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If we have cooked lentils, we can make veggie burgers by mixing them with breadcrumbs and spices.

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I put leftover pasta in an oven dish, add cheese on top, and bake it like a pasta pie.

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Stale bread is not trash! We use it for French toast, croutons, or even breadcrumbs.

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Leftover roasted chicken can be turned into a salad or stuffed into pita bread for lunch.

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When we cook too much quinoa or couscous, we mix it with tomatoes, cucumber, lemon and olive oil to make a fresh salad.

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I once used leftover soup as a sauce for rice. It was surprisingly good

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We slice leftover grilled vegetables and use them as a pizza topping.

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Leftover beans can go into burritos or be mashed into a dip with garlic and lemon.

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My mom makes omelets with leftover cooked veggies and cheese.

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We made a pie with leftover spinach and rice, kind of like a fake spanakopita.

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Cooked meat or veggies can be added to a tortilla and made into quesadillas.

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With leftover fruit, we make smoothies or bake muffins.

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My grandmother uses everything in soups.

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Creativity starts when you open the fridge

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Food and Agriculture Organization of the United Nations

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Reducing food loss and waste through sustainable food cold chains

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Climate finance can support investment in cold storage and refrigeration technologies, especially in developing countries where food spoils quickly after harvest.

These technologies help keep fruits, vegetables, and dairy products fresh, reducing waste and protecting farmer incomes .

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Funds from international climate programs can be used to train farmers and food businesses on smarter storage, processing, and transportation methods. This not only helps reduce food loss but also improves efficiency across the supply chain.

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Climate finance can help governments create policies and incentives for businesses to prevent waste, such as tax breaks for donating unsold food or supporting food rescue programs.

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Climate finance can support local infrastructure like community storage hubs. When transport is faster and storage is safer, fewer products are lost after harvest.

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Educational programs funded by climate-related mechanisms can raise awareness among farmers, sellers and consumers about how to prevent waste.

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Before preserve food we have always to have in our mind the estimated shelf time for each food item